This stuff is yummy!
1 packet dried yeast (I think they're 7 grams each)
2 cups plain flour
3/4 cup warm water
1 tsp sugar
1/4 teaspoon salt
2 cups grated tasty cheese (or less than this with a little parmesan on top)
6 tablespoons of chopped herbs. I use all flat leaf parsley but basil would work as well. Olives maybe too)
Half a Spanish onion, sliced finely and soaked in lemon juice for an hour. Skip the soaking if you like a sharper onion flavour.
2 tbsp olive oil
Milk or egg wash
Put one cup of flour, the water, sugar and yeast into a bowl. Mix to a thick paste and leave (covered with cling film) for 30 mins. It will go fluffy.
Add the other cup of flour, cheese, salt, herbs, onion, egg and oil to the paste and stir. I do this step in a mixer with the dough hooks on. You could knead by hand. It takes about 10 minutes to knead, adding a little flour when it becomes sticky.
Put the dough in an oiled bowl and leave for 15 minutes covered in cling wrap. Dough should rise and double. Punch it down and knead lightly.
Shape the dough however you like. I braid it like a round challah, but you could do a loaf, pull-apart balls or plait it. Cover with wrap and leave for 10 minutes.
) - Challah shaping video
Brush with egg or milk wash (parmesan if you like) and bake for ~30 minutes at 190oC fan forced. A little longer if you don't have the fan. It should sound hollow when tapped.
Eat warm or cold - just keep away from hungry hands who tend to burn themselves on the hot loaf.
This is my challah baked at the same time. One of the three is a bit misshapen
And everything uncooked.